Meatballs

I hadn't ever made my own meatballs before, but since my son asked for Spaghetti for his birthday dinner I decided I'd better do something a little more special than just the same ol' spaghetti we usually have. This recipe turned out really good. It's makes a TON but you can freeze them for future dinners, either of spaghetti and meatballs, or meatball sandwiches, or even as appetizers. *

Ingredients:
4 Eggs, slightly beaten
1/4 cup water
1 cup buttermilk
1 1/2 cup unseasoned bread crumbs
4 tsp. minced garlic
1 medium onion, finely minced
1 cup fresh Italian parsley, chopped
1 cup grated Parmesan cheese
1 TBSP dried oregano
2 tsp. kosher salt
1 TBSP ground black pepper
1 1/2 lbs ground pork
3 lbs ground beef

Directions:
Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2" scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4" scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.

*If you've frozen them, let them thaw and then heat thoroughly in marinara sauce on the stove top.  Approximately 15-20 minutes.